My sister Frieda is a gourmet cook and its a treat to be able to share one of her holiday recipes:

The Day Before:

Marinate a brick roast in:

• olive oil
• fresh crushed garlic
• salt, pepper
• fresh thyme

The Next Day:

1. Place brick roast on low flame on the barbeque
2. Turn every 10 minutes so roast doesn’t burn.
3. Leave on barbeque for about an hour .
4. Take off BBQ and let cool.
5. Slice rare.

Make Gravy:

1. saute shallots
2. add fresh crushed garlic
3. add sliced mushrooms
4. add salt, pepper,
5. add chicken stock
6. add water
7. add leftover  dry red wine from the fridge.
8. cook for half hour till reduced to a gravy .
9. Strain and remove solids.

• Place rare sliced roast in a roaster and pour gravy on top.
• Cook another hour and a half.
• Saute mushrooms in garlic and serve on top of roast.